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Influence of Mixing Speed on Dough Microstructure and Rheology

التفاصيل البيبلوغرافية
العنوان: Influence of Mixing Speed on Dough Microstructure and Rheology
المؤلفون: Silvia Mironeasa, Georgiana Gabriela Codină
المصدر: Food Technology and Biotechnology, Vol 51, Iss 4, Pp 509-519 (2013)
بيانات النشر: University of Zagreb Faculty of Food Technology and Biotechnology, 2013.
سنة النشر: 2013
المجموعة: LCC:Biotechnology
LCC:Food processing and manufacture
مصطلحات موضوعية: Mixolab, work input, mixing speed, wheat flour, epifluorescence light microscopy (EFLM), Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456
الوصف: The influence of mixing speed (80, 160 and 250 rpm) on dough microstructure and dough rheology has been investigated using epifluorescence light microscopy and Mixolab device. Principal component analysis was used to highlight the association between some analytical characteristics of wheat flour and Mixolab parameters during the initial kneading process (1st stage) at different mixing speeds. Significant correlations were found between the gluten deformation index and some Mixolab parameters (dough development time, work input at maximum consistency during stage 1) at all used mixing speeds. For each of the mixing speeds used, a mathematical model was developed using dough consistency and work input at different processing times (1, 2, 3, 4 and 5 min) as variables. The dough consistency and time point parameters give the best explanation of the variation of the work input, at the same mixing speeds and times.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 1330-9862
1334-2606
Relation: http://hrcak.srce.hr/file/169432; https://doaj.org/toc/1330-9862; https://doaj.org/toc/1334-2606
URL الوصول: https://doaj.org/article/d8f3aab8c24a4be486376db62c93c675
رقم الأكسشن: edsdoj.8f3aab8c24a4be486376db62c93c675
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:13309862
13342606